Sourdough Bread Foundations
Making bread with wild yeast is less about following a rigid clock and more about observing the state of your dough. If you watch the bubbles and feel the tension in the gluten, you will know exactly when to move to the next stage.
Consistency is your main ingredient
Keep your starter fed and active for at least four hours before mixing. Using a scale is mandatory for precision.
- Digital kitchen scale
- Large glass mixing bowl
- Bench scraper
- Proofing baskets (bannetons)
- Dutch oven
What goes in.
- 100gactive sourdough starter
- 700glukewarm water
- 1000gbread flour
- 20gfine sea salt
The Stretch and Fold
Instead of kneading, grab the edge of the dough, pull it upward until you feel resistance, and fold it over the center. Rotating the bowl, repeat this four times every thirty minutes during the first two hours to build structural integrity.
The method.
Mixing
Whisk your active starter into the water until milky. Add the flour and salt, mixing by hand until no dry patches remain. Cover with a damp cloth and let rest for 30 minutes.
Bulk Fermentation
Perform four sets of stretch and folds every half hour. After the last set, leave the dough undisturbed in a warm spot until it has grown by roughly 50% and small bubbles appear on the surface.
Shaping
Turn the dough onto a lightly floured surface. Divide into two. Shape each into a round by tensioning the surface against the counter. Place upside down into dusted proofing baskets.
Cold Proof
Cover the baskets and place them in the refrigerator for 12 to 18 hours. This develops flavor and makes the dough easier to score.
Baking
Preheat your Dutch oven inside the oven at 450°F (230°C). Score the top of the dough with a razor blade. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep mahogany.
Other turns to take.
Seeded Loaf
Add 100g of toasted sunflower or flax seeds during the final stretch and fold.
Whole Wheat Blend
Replace 200g of the bread flour with stone-ground whole wheat for a nuttier flavor and denser crumb.
When it doesn't go to plan.
If the dough sticks to your hands, wet them slightly with water.
A clean glass jar is the best way to monitor your starter's growth.
Always let the bread cool completely on a rack for at least two hours before slicing; cutting too early results in a gummy interior.
The ones that keep coming up.
How do I know if my starter is ready?
It should double in size within 4-6 hours of feeding and pass the float test: drop a small spoonful into a glass of water, and if it floats, it is ready to bake.
Why is my loaf flat?
Usually, this means the dough was either over-proofed and the yeast ran out of food, or it lacked sufficient tension during the shaping stage.
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